Chocolate pasta, spicy sauce

Suggested material offered in store

Bormioli - Glass bowl Pompei 1.7L 20cm

N - Vecchio Molino - Semolina Durum Wheat - 1kg

ZZZZZZZZZ - Stefano's pasta sauce, Tomato-Basil


Crushed Hot Chili Peppers in Oil


Julienne - Sauté Pan with Removable Handle 24 cm


E - Imperia - Pasta Machine SP 150

Ingredients

CHOCOLATE PASTA

3 cups Durum wheat semolina

4 larges eggs

¼ cup cacao powder 70% Valrhona*

60ml water (could vary due to egg size)

*All-purpose flour could be used if semolina is not available

 

MASCARPONE AND PANCETTA SAUCE

4 tablespoon of butter

3 tablespoons olive oil

1 teaspoon pepperoncini TuttoCalabria *

225 gr of smoked pancetta, diced

1 jar of tomatoes basil sauce from Stefano

2 tablespoons of mascarpone or 4 oz 35% cream

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Preparation

PASTA

By hand:

Place the flour on a flat surface and dig a small well.

Add the eggs, cacao and water in the center.

Mix the egg mixture with your hand and gradually add the flour to form a ball.

Add some water if the mixture seems too dry.

Knead the ball of dough for 5 minutes.

 

SAUCE:

In a Julienne 24cm sauteuse, heat the oil and butter to medium heat.

Add pancetta and cook until it’s crispy always over medium heat.

Add the tomatoes sauce and peperoncini and cook 10-15 minutes.

Then add the mascarpone or cream and mix until everything is melted.

Cook the pasta and mix well with the sauce.

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Yield

6 servings.

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